Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Cherry yogurt bread - abm - large loaf Source: Electric Bread
This sweet bread is surprisingly versatile. You can use it in lieu of
raisin bread for French toast, or serve it warm with cream cheese and
honey for a dessert bread. The applesauce and yogurt contribute a
refleshing moistness to
Quick turkey curry Melt butter in large skillet. Add onion, garlic, cook over moderate heat,
about 3 minutes, stirring often, till
softened. Sprinkle with curry powder;
stir 15 seconds. Sprinkle with flour, cook, stirring, 1 minute. Stir in
broth, bring to a simmer. Reduce
Yogurt with cumcumber and mint (kheere ka raita) Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.
Yogurt dip Combine all ingredients; mix well. Serve with vegetables dippers.
1 1/4 cup.
Side dish dressing Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms
and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix
according to directions on back of package using 2 cups dressing. Line
bottom of casserole dish with half
South beach green goddess dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper and mix well. Place in a covered container and refrigerate until ready to serve.
Greg's creamy garlic dressing Mix all ingredients thoroughly.
Enjoy dressing on salad or as a dip for chips and/or vegetables.
Keeps as long as most perishable ingredient.
Asparagus cornet with lemon dressing ** See recipe for Puff Pastry.
For the pastry cornets:
=======================
Roll the pastry out onto a lightly floured work surface to 3" x
20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each
3/4&
Potato salad with beer dressing Boil potatoes in medium-size saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces and mix with
onion, celery and salt; set aside. Stir melted butter and flour in a
small saucepan until blended. Add must
Oriental dressing & marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
green salads.
Makes about 1/2 cup dressing.
Brown derby old-fashioned french dressing Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.
Orange salad dressing Combine fruit juice, flour and sugar. Mix well and cook until thickened (add a few extra tablespoons of flour if needed).
Remove from heat, beat in one egg; let cool.
Fold in whipped cream and spoon over molded salad. Sprinkle with grated american cheese.
Buttermilk mustard dressing Blend all ingedients together and chill before serving. Makes about 3/4
cup. 12 servings Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO:
0g; SOD: 0g; FAT: 0g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you an
Vinaigrette dressing (cafe croissant) 1. Put everything except the oils into your blender (or food processor). Mix until smooth.
2. Combine oils, and while machine is running, pour in slowly through the
open top or through the feed tube. Mix until dreesing is smoooth and thick.
Note: Th
Donna's cornbread, sausage and jalapeno dressing "This is a twist on the traditional cornbread dressing. If you like jalapenos - you will love this dressing! It's spicy without being hot. My family requests it every year and they are hard to please!"
Submitted by: Donna Lasater
Serves: 10
Curry chicken casserole Use cooked chicken (or better yet cook some up fresh). Place cooked
broccoli and then chopped chicken in a large casserole.
Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper.
Pour over the chicken and top with cheese. Tos
Hot pepper dressing Combine vinegar, oil, red pepper flakes, hot sauce, garlic powder and
black pepper in a small bowl or cruet. Mix well. Use as a dressing
for you favorite salad.
Prep. time: 10 minutes
Indian mayonnaise dressing Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney an
Yogurt deviled eggs Cut eggs in half lengthwise. Remove yolks and set whites aside. mash yolks
with a fork. Blend in remaining ingredients. Refill whites using about 1
tablespoon yolk mixture for each egg half.
Spicy yogurt marinade Combine the ingredients in a nonreactive bowl.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese &
Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
Gnag ba curry with mushrooms If the mushrooms are very large, cut in half; however it is
traditional not to cut them in Thai cooking.
Heat the oil in a wok over medium heat. Add the curry paste &
stir-fry until it releases its aroma. Add 3 c water, mushrooms, soy
Coconut cream dressing In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.
Makes about 1/2 cup Dressing
Smashed radishes in soy dressing Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you fe
Pumpkin curry Cook lentils and turmeric in the water about 45
minutes over medium-low heat. Drain, reserving 2-1/2
cups cooking liquid. Heat oil in a large saucepan; add
onion. Saute over medium heat for 4 minutes. Add
tomatoes and garlic. Cook for 4 min
Baked stuffed yogurt potatoes 1) Scrub potatoes; rub skins with shortening; bake at 450 degrees for 45
minutes or until done. 2) Cook bacon; drain and crumble. Saute onion in 1
tablespoon bacom drippings. 3) Cut hot potatoes in half, scoop out
potatoes and mash. Add yogur
Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar,
lemon juice, allspice, and pepper in a medium bowl.
Trim the fat from the roast beef. Stack the beef slices and cut lengthwise
in half and then crosswise into 1/2-inch-wide
Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper.
Stir in apple. Let apple marinate at roo
m temperature 30 minutes, stirring
occasionally.
Spread Camembert cheese evenly over toasts, dividing equally.
Add greens to apple dressing
Tomato curry chicken Preheat oven to 350.
1. Place chicken in 9x13 pan
2. Melt butter in skillet.
3. Saute onion.
4. Stir in beer, soup, curry powder, basil and pepper.
5. Reduce heat to low and simmer for about 10 minutes.
6. Pour over chicken.
7. Bake for 1 hour.
8. Sprinkl
Pheasant curry Cut pheasant into bite sized pieces. Sear in a pan but don't cook - you'll bake it later.
Saute minced onion, green pepper and garlic in 2 TB butter in the same pan.
Add 1 cup uncooked rice, cream of chicken and cream of mushroom soups and 2 ca
Cucumber and yogurt salad Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and
mix well. Drain the cucumber and add to the yogurt with the mint, salt,
pepper and mix again. Leave the mixture 1-2 hours in the refrigerator.
Garnish with a few black olives. S
Romaine hearts with feta dressing
Prawns in thick curry sauce Heat oil in large non-stick frying pan, add the onion and cinnamon pieces and fry gently for 3-5 minutes until the onion start to turn brown.
Stir in the cumin seeds.
Add the garlic, ginger, chilli and prawns. Stir fry for 3-5 minutes.
Meanwhile mix the
Yogurt pancakes Preheat griddle and oil very very lightly. Separate the eggs; beat the
yolks in a bowl big enough to hold the whole recipe. Add the yogurt and
beat again; add the milk and oil and beat again. Rinse the eggbeater.
In a separate bowl, mix all th
Cilantro dressing Combine all ingredients using a hand blender.
Red dressing Blend all ingredients.
Contributor: Ellen's recipe
Curry chicken with grapes Make the sauce by mixing together all ingredients except the chicken and
the grapes. Season to taste (sample by dipping a grape into the sauce and
then eating it).
Broil the chicken breasts (3-5 minutes on each side in a preheated
broiler),
Southern dressing Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in
small pieces. add eggs, butter, stock, onions and celery. Add some salt
and pepper to taste.
I always use a potato masher to get it mixed well. I always put enough
stock to make
Yogurt quiche 1) Saute onion in butter. Cool. 2) Combine eggs, yogurt, half and half,
salt, pepper, cayenne, and onion. 3) Sprinkle bacon, (or one of the other
fillings), and cheese in pastry shell. Add egg mixture. Bake at 250 degrees
for 35-40 minutes unti
Strawberry yogurt smoothies In a blender or food processor, combine all ingredients; blend until
smooth. If necessary, add additional powdered sugar for desired sweetness.
Serve immediately, or cover and refrigerate up to 24 hour. Blend before
serving.
Spinach floret salad with sweet and sour dressing Separate broccoli and cauliflower into florets.
In a large salad bowl, toss the spinach, lettuce, broccoli, cauliflower, chow mein noodles, bacon, eggs, onions, mushrooms and radishes.
Dressing: place 1 cup vegetable oil, 3/4 cup sugar, 1/3 cup cider vine
Turkey breast-spinach rice dressing Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On
Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally
Through Thickest Part Of Each Side Of Breast Almost To, But Not Through,
Outer Edge. Flip Cut Pie
Curry beef To make the marinade, put the onion, garlic, scallions, parsley, cilantro, thyme, congo pepper, ginger, salt, pepper, and 2 tablespoons of water into a blender. Blend to a smooth paste, pushing down with a rubber spatula when necessary
Put the meat piece
Thai red curry dragon fly noodles Heat oil in a wok. Saute andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside.
Add red onion, garlic, ginger, red curry paste, shrimp paste and saute in wok for 1-2 minutes. Deglaze with white wine. Add cocon
Mai fun chicken salad with hoisin dressing *Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled. ***Suggested vegetable
garnishes: Japanese or regular cucumber slice
Spinach salad dressing whisk verything thoroughly until blended and emulsified.
Thai panaeng curry paste (chiang mai) 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.)
2. Add all remaining ingredients an
White bean, yogurt and feta dip In a food processor, puree beans, feta, yogurt and lemon juice until
smooth. Transfer to a bowl; stir in dill. Season with salt and pepper.
Serve immediately, or store, covered in refrigerator up to 1 week.
Serve with pita chips and your favorite olives
Indian chicken curry Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-
Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes. Drain
and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
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